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Peach-Sweet Tea Sherbet
The book Hello, My Name is Ice Cream is an outstanding source of information and recipe ideas for ice cream. I found the amount of almond flavor overwhelming and suggest a smaller amount here. Peel 3 large fresh peaches If using frozen peaches make sure they are peeled. Cut the peaches into chunks and heat in a…
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Mango Lassi Frozen Yogurt
The recipe in Hello, My Name is Ice Cream is a much more nuanced description of how to make this frozen yogurt, giving you a number of options for thickeners (“texture agents”) and it has a more subtle mango flavor. I pushed up the mango puree volume substantially. I encourage you to track down the…
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Cold Pea Soup
1 pound frozen peas (3 cups) 3 cups chicken or vegetable stock ¼ cup sour cream (or more to taste) Parsley, for garnish In a saucepan, combine 1 pound frozen peas (3 cups) 3 cups chicken or vegetable stock Bring to a boil and reduce to a simmer. Cook until peas are bright green and…
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Rhubarb Crumble
Basic fruit crumble is a simple dish: fruit, sugar, butter flour and — in our case — oats and nuts are transformed into a sublime end to a meal. This one works well with other tart fruits, such as sour cherries, shown here. Note that we like our crumble to be tart, so if you…
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Mango Tres Leches Cake
You can make a smaller cake, see note at end. Combine 1½ cups flour ¾ cup sugar 2 teaspoons baking powder ¼ tsp salt Stir and set aside. Separate 6 eggs Beat egg whites with mixer until foamy. Add ¼ tsp cream of tartar and beat on high speed, gradually adding ¼ cup sugar Stop…
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Corn-Crusted Soft-Shell Crabs
In a pie plate, beat together 1 egg, ½ cup milk and some salt. Put some very fine (Indian Head brand) corn meal in another pie plate and mix with some ground pepper. Dip each cleaned soft-shell crab in the egg mixture, let drain a bit and dredge in the corn meal (on both sides).…